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This cranberry chicken salad is proof that leftovers can be impressive. Juicy chicken, tart cranberries, and toasted pecans come together in a creamy dressing that’s equal parts sweet, savory, and satisfying. Perfect for meal prep, sandwiches, or those days you want lunch to feel a little more put-together.
Chicken salad is a meal that always seems to hit the spot. Whether it’s served on a bed of fresh greens or as a chicken salad sandwich, there’s something about this easy lunch recipe that is sure to please!
We’re big fans of this rosemary chicken salad sandwich and our pineapple chicken salad with curry dressing, but right now, the cranberry chicken salad is having a moment here on our site.
It feels especially appropriate in the spring or summer, served in between fresh slices of your favorite bread, but the great thing about dried cranberries is it’s really an all-seasons food.
Pack it into a soft and fluffy croissant or serve it on top of a fresh spring mix of greens. Smear it onto sourdough crackers for an extra easy snack or lunch, or spoon it into a kamut tortilla to make a delicious chicken salad wrap.
Why This Recipe Works
Rotisserie chicken keeps it simple. Using pre-cooked chicken makes this recipe quick and effortless, but you can always cook your own if you prefer.
A balance of sweet and savory. Tart cranberries play perfectly against the tender chicken and toasted pecans for great flavor and texture.
Ready in about 20 minutes. Quick to make, easy to love. This recipe is ideal for a fresh, no-fuss lunch.
Great for make-ahead meals. The flavors only get better after a day in the fridge, making it perfect for meal prep or packed lunches.
If you want to cook the chicken yourself instead of starting with a rotisserie chicken, try our Instant Pot frozen chicken or grilled chicken breasts.
Ingredient Notes
- Chicken: Use cooked and shredded chicken. Rotisserie works perfectly for ease and flavor, but any leftover poached or roasted chicken will do.
- Pecans: Toasting the pecans brings out their rich, nutty flavor. Walnuts are a good substitute if that’s what you have on hand.
- Mayonnaise: Classic mayo gives this salad its creamy texture. For a lighter twist, swap in part Greek yogurt or sour cream.
Serve the chicken salad on greens garnished with more fresh chives, or on a soft and fluffy croissant for the ultimate chicken salad sandwich.
Substitutions and Variations
- Try adding sliced grapes, chopped apples, or crispy bacon.
- For a low-fat option, swap out the mayonnaise for Greek yogurt and sour cream.
- Add brown sugar candied walnuts, toasted almonds, or candied pecans.
- For a more filling lunch option, combine cooked quinoa or barley to the salad.
Recipe Tips
Use any cooked chicken. Leftover or rotisserie chicken keeps this recipe quick and easy, but roasting or baking your own works just as well.
Switch up the serving style. Try it scooped onto artisan crackers, tucked into a croissant, or wrapped in lettuce cups for a lighter, low-carb option.
Store it right. This salad keeps well for up to a week in the fridge when stored in an airtight container. Just make sure it stays chilled since the dressing contains mayo.
Choose your cranberries. We love Ocean Spray “Craisins®” for their plump texture, but any brand of dried cranberries will work just fine.
Our cranberry chicken salad recipe is a filling, satisfying meal that you can easily whip up for a casual lunch or special occasions, too! It’s perfect for brunch, bridal showers, or any kind of luncheon.
Serving Suggestions
And if you’re looking for a few ideas on what to serve with chicken salad, here are some suggestions:
- Fried Goat Cheese Discs and Roasted Beet Salad
- Thai Butternut Squash Soup
- Potato Broccoli Cheddar Soup
- No-Knead Focaccia Bread
With tender shreds of chicken, crunchy pecans, and celery, plus sweet and savory mix-ins, it’s impossible not to savor every bite of our cranberry chicken salad.
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Cranberry Chicken Salad
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Ingredients
For the Chicken Salad:
- 1 ½ pounds shredded cooked chicken
- 2 to 3 stalks celery, diced
- 1 cup chopped pecans, roasted
- 1 cup dried cranberries
- ½ red onion, finely chopped
- ⅓ cup fresh chopped chives
For the Salad Dressing:
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large salad bowl, add the chicken, celery, pecans, cranberries, onion and chives and toss to combine.
- To make the salad dressing, add the mayonnaise, mustard, honey, salt and pepper in a dish and whisk together. Mix the salad dressing with the chicken salad mixture and blend well.
- Serve on salad greens garnished with fresh chives or on a croissant as a chicken salad sandwich.
Notes
Recipe Variations
A few suggestions for flavorful add-ins:- Bacon crumbles
- Grapes (halved)
- Chopped apples
- Diced radish
- Green onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
A perfect recipe to use leftover roasted chicken. I love the pleasant tang taste of cranberries.
angiesrecipes
http://angiesrecipes.blogspot.com
Thanks for your comments, Angie….this is a wonderful salad for a summer lunch!